Slow Cooker Chicken and Gravy with Mashed Potatoes Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of your gravy, consider adding a splash of Worcestershire sauce or a pinch of garlic powder to the soup mixture before pouring it over the chicken. These subtle additions introduce a savory depth and complexity that enhances the natural poultry flavors.

Additionally, if you prefer an exceptionally thick gravy, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the slow cooker during the last thirty minutes of cooking.

When shredding the chicken, aim for a mix of textures rather than shredding it too finely. Leaving some larger, bite-sized chunks of chicken alongside the finely shredded strands provides a more satisfying mouthfeel and rustic presentation.

If your slow cooker has a warm setting, switch to it immediately after shredding to prevent the chicken from overcooking while you prepare your side dishes and set the dinner table.

Variations

• Creamy Garlic Variation: Stir in four ounces of softened cream cheese and a half teaspoon of garlic powder during the final ten minutes of cooking for an ultra-creamy sauce.
• Herb-Roasted Variation: Add a teaspoon of dried rosemary and thyme to the gravy mix to infuse the dish with classic roasted herb aromas.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 to 4 days. Ensure the chicken is submerged in gravy.

Freezer

Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals until hot.

Allow any leftover chicken and gravy to cool to room temperature for no more than two hours before storing. Transfer the leftovers into an airtight glass or plastic container, ensuring the chicken is fully submerged in the gravy to keep it moist. Store the container in the refrigerator for up to three to four days, or freeze it for longer storage.

This recipe is highly suitable for make-ahead meal prep. You can assemble the soup, gravy packets, and broth in a container the night before and store it in the refrigerator.

In the morning, simply place the chicken in the slow cooker, pour the prepared gravy mix over it, and set the timer. Alternatively, cook the entire recipe, let it cool, and store it; the flavors actually deepen and improve after a day in the fridge.

Serving ideas

While fluffy mashed potatoes are the classic and most popular pairing for this comforting dish, there are several other excellent serving options. The rich, savory gravy tastes incredible ladled over hot buttermilk biscuits, split in half to catch every drop of sauce.

You can also serve it over a bed of buttered egg noodles, steamed white rice, or even thick slices of toasted sourdough bread for an open-faced chicken sandwich style meal.

To balance the richness of the chicken and gravy, pair the meal with a bright, crisp green side dish. Steamed green beans, roasted broccoli florets, or a simple garden salad dressed with a light vinaigrette provide a refreshing contrast to the hearty main course. A side of sweet glazed carrots or roasted Brussels sprouts also complements the savory profile of the golden chicken gravy beautifully.

Frequently asked questions

Recipe card

Slow Cooker Chicken and Gravy with Mashed Potatoes

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 6

Ingredients

• 3 lb boneless, skinless chicken breasts
• 2 packets chicken gravy mix
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 tsp dried parsley
• 4 cups prepared mashed potatoes, warm

Instructions

1. Place the raw boneless, skinless chicken breasts in a single layer at the bottom of your slow cooker. In a medium mixing bowl, whisk together the cream of chicken soup, chicken gravy packets, and chicken broth until the mixture is smooth and free of lumps. Pour this savory gravy mixture evenly over the chicken breasts, ensuring every piece of poultry is completely submerged and coated.
2. Cover the slow cooker with its lid and cook on the low setting for 4 to 6 hours, or on high for 3 to 4 hours. Avoid lifting the lid during cooking to prevent heat loss. Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before proceeding to the shredding step.
3. Carefully remove the lid from the slow cooker. Use two sturdy dinner forks to shred the cooked chicken breasts directly inside the stoneware insert, pulling the meat apart into bite-sized strands. The chicken should be tender enough to fall apart easily under gentle pressure from the forks.
4. Stir the shredded chicken thoroughly into the warm gravy mixture remaining in the slow cooker. This allows the shredded poultry to absorb the rich flavors of the sauce. Cover and let the mixture sit on the warm setting for 10 minutes to thicken and blend.
5. Scoop a generous portion of hot, fluffy mashed potatoes into rustic serving bowls or onto plates. Create a small well in the center of the potatoes using the back of your spoon to hold the chicken and gravy.
6. Ladle a hearty portion of the shredded chicken and rich golden gravy over the prepared mashed potatoes. Garnish the dish with a sprinkle of dried parsley flecks for color, and serve immediately while piping hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

410

Protein

42 g

Carbohydrates

28 g

Fat

14 g

Fiber

2 g

Sugar

3 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.